Serve with a white Ribeiro wine from Galicia to bring out the contrast between the soft texture of the cheese and the daring bitter-sweetness of the olive jam.
4 oz Spanish green olives
1 oz brown sugar
1 oz gr white sugar
4 oz Tetilla cheese
To make the jam, take the green olives and wash them carefully under cold running water. Dry the olives well, place them in a blender or food processor and blend them until you obtain a smooth purée. Place the purée in a saucepan and add the brown sugar and the white sugar. Cook it slowly for about until the sugar melts and starts to caramelize. When it reaches a thick consistency remove from the heat and let the jam cool completely. Serve the jam on cocktail spoons with a small cube of Tetilla cheese on top.